If you’re looking to impress dessert lovers or simply treat yourself, Caramel Creme Brulee Pie is destined to steal the spotlight at any gathering. Imagine everything you adore about traditional creme brulee—the creamy custard, the glassy layer of caramelized sugar—tucked into a buttery pie crust with a surprise swoosh of dulce de leche at the bottom. It’s a dreamy mashup that’s rich, silky, and slightly decadent, with every bite offering the perfect balance of sweet, crackly, and creamy.

Caramel Creme Brulee Pie Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients can create pure magic in the kitchen, and that’s exactly the case here. Each element brings something special, whether it’s a subtle hint of vanilla, the golden glow of caramelized sugar, or that rich custard texture you just can’t fake. Here’s what you’ll need for your Caramel Creme Brulee Pie, along with a few quick tips to help you nail it.

9-inch pie crust (baked and cooled): A crisp, fully-baked shell forms the perfect base for all that luscious filling—use homemade or store-bought for ease.
Dulce de Leche (1 cup): This creamy caramel spread adds instant depth and a dreamy caramel surprise at the bottom of your pie.
Cornstarch (3 tablespoons): Essential for thickening your custard to that perfect sliceable consistency.
Heavy cream (1 2/3 cups): Brings rich, silky texture to the custard—don’t skimp!
Sweetened condensed milk (14 ounces): Adds sweetness and luxurious body to your filling.
Egg yolks (3): The key to a luscious, classic custard flavor and velvety texture.
Unsalted butter (3 tablespoons): Stirred in at the end for a creamy finish and that irresistible sheen.
Vanilla (1 tablespoon): Rounds out all the caramel notes and adds warming depth—use real extract or paste if possible.
Granulated sugar (1/3 cup): For that signature crackly brulee topping—don’t skip this step!

How to Make Caramel Creme Brulee Pie

Step 1: Layer on the Dulce de Leche

Grab your baked and cooled 9-inch pie crust and spread the dulce de leche all over the bottom in an even layer. This is your hidden caramel treasure, and it kicks off the Caramel Creme Brulee Pie with a note of extra decadence.

Step 2: Whisk Cornstarch and Cream

In a heavy saucepan, whisk together the cornstarch and heavy cream. Keep stirring until the cornstarch is completely dissolved—no lumps allowed. This extra step ensures your custard bakes up smooth and sliceable.

Step 3: Add the Milk and Egg Yolks

Whisk in the sweetened condensed milk and the egg yolks until everything is beautifully blended. The mixture should look rich and sunny, and you’ll feel the anticipation building already.

Step 4: Cook the Custard

Place the saucepan over medium heat and cook, stirring constantly. Don’t leave it unattended—the custard can thicken quickly! Once it becomes bubbly and noticeably thicker, it’s ready for the next step.

Step 5: Finish with Butter and Vanilla

Remove the pan from the heat and immediately stir in the unsalted butter and vanilla. The custard will take on extra shine and silkiness, and the aroma is pure heaven.

Step 6: Pour and Chill

Pour the finished custard over that beautiful dulce de leche layer in your pie shell. Smooth the top, then transfer the pie to the fridge to chill overnight. This allows everything to firm up and the flavors to meld together.

Step 7: Brulee the Top

When you’re ready to serve, shield the crust edges with foil or a pie protector. Sprinkle the granulated sugar evenly over the surface, then torch it with a kitchen torch or pop it under the broiler until golden and crackly. For extra fun, you can even brulee individual slices after cutting!

Step 8: Slice and Serve

Grab a sharp knife, crack through the caramelized sugar, and lift out glorious slices of Caramel Creme Brulee Pie. Each piece promises that satisfying snap, silky custard, and buttery crust in every bite.

How to Serve Caramel Creme Brulee Pie

Garnishes

The bruleed sugar topping is already a showstopper, but you can take your presentation to new heights with a dusting of powdered sugar, a handful of fresh berries, or a dollop of whipped cream. Even a sprinkle of flaky salt works wonders, balancing the sweetness with a subtle crunch.

Side Dishes

This rich dessert pairs surprisingly well with tangy, fruity sides. Try a simple fruit salad tossed in citrus, or serve with espresso to cut through the luscious creaminess. A small scoop of tart sorbet beside your Caramel Creme Brulee Pie is a bright, refreshing twist too.

Creative Ways to Present

If you want to wow your guests, cut the pie into petite squares or triangles, then brulee them individually for gleaming caramel tops. Serve in fancy pie plates or ramekins for a nod to classic creme brulee. Alternatively, top each slice with an edible flower for a stunning spring or summer touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Caramel Creme Brulee Pie tightly wrapped in the refrigerator. The sugar topping will lose its crunch over time, but the pie itself stays luxuriously creamy for up to 3 days. Cover it well to keep fridge odors at bay and preserve those delicate flavors.

Freezing

For longer storage, you can freeze the pie (minus the sugar topping) for up to 2 months. Wrap it securely in both plastic wrap and foil. Thaw overnight in the fridge, then add and brulee the sugar topping just before serving for that fresh-from-the-oven effect.

Reheating

If you prefer a slightly warmer custard or want to revive the texture, let slices come to room temperature for 30 minutes. Don’t microwave, as it can ruin the custard consistency. If needed, run a kitchen torch gently over the top to re-crisp the sugar before serving.

FAQs

Can I use store-bought pie crust?

Absolutely! A good-quality store-bought pie crust saves time and delivers a crisp, buttery base for Caramel Creme Brulee Pie, but if you’re up for it, a homemade crust adds an extra-special touch.

What if I don’t have dulce de leche?

No worries! You can make your own by simmering a can of sweetened condensed milk until caramelized, or substitute with a thick caramel sauce, though the flavor may be a touch less intense.

Can I make Caramel Creme Brulee Pie ahead of time?

Yes! The pie actually needs to chill overnight to set properly, which makes it a stress-free, make-ahead dessert for gatherings and special occasions.

Do I need a kitchen torch for the brulee topping?

While a kitchen torch gives you more control and a beautiful, even caramelization, you can also use your oven’s broiler—just keep a close eye to avoid burning the sugar.

Is this pie very sweet?

Caramel Creme Brulee Pie is definitely indulgent, but the balance of creamy custard, deep caramel, and contrasting textures prevents it from feeling overwhelming. Serving with fruit or espresso can help round out the richness if you prefer a lighter finish.

Final Thoughts

I can’t recommend Caramel Creme Brulee Pie enough—it’s a true treat for anyone who loves creative, comforting desserts with a twist. From the secret caramel layer to the shattering sugar top, every slice is a celebration. Give it a try, and don’t be surprised when it becomes your new signature pie!

Caramel Creme Brulee Pie Recipe

★★★★★

5.2 from 21 reviews

Author: lina
Total Time: 8 hours 35 minutes
Yield: 1 9-inch pie 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Caramel Creme Brulee Pie. A luscious dessert that combines the creamy goodness of creme brulee with a caramel twist, all nestled in a crisp pie crust.

Ingredients

Scale

Pie Crust:

1 9-inch pie crust (baked and cooled)

Caramel Creme Filling:

1 cup Dulce de Leche
3 tablespoons cornstarch
1 2/3 cups heavy cream
14 ounce sweetened condensed milk
3 egg yolks
3 tablespoons unsalted butter
1 tablespoon vanilla
1/3 cup granulated sugar

Instructions

Spread Dulce de Leche: Spread the Dulce de Leche in the bottom of the pie crust. Set aside.
Mix Cornstarch and Cream: In a heavy bottom saucepan, mix the cornstarch and heavy cream until the cornstarch is completely dissolved.
Whisk in Milk and Egg Yolks: Whisk in the sweetened condensed milk and egg yolks.
Cook Custard: Cook over medium heat, stirring constantly until the mixture becomes bubbly and thickens.
Add Butter and Vanilla: Remove from heat; add in the butter and vanilla, stir until butter is melted.
Pour into Crust: Pour custard into the prepared pie crust.
Chill Overnight: Chill pie in the refrigerator overnight.
Brown Sugar: Just before serving, carefully cover the crust with a pie protector or foil; sprinkle the granulated sugar evenly over the top and brown using a kitchen torch or under a broiler.
Serve: Slice and serve!
Optional Brulee: Alternatively, you can cut into slices and then sprinkle with sugar and brulee the individual pieces.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: French